Directions

1. Lightly coat chicken pieces in seasoned flour. Heat 1 tablespoon oil in a large frypan over high heat. Cook chicken in batches for 5-6 minutes or until browned on both sides, adding more oil if needed. Remove from frypan and drain on absorbent paper towel.

3. Return chicken to frypan, cover and simmer for 1 hour or until cooked through, stirring occasionally. Add olives in the last 10 minutes of cooking. Remove bay leaf before serving and garnish with basil.

TIP: Seasoned flour is plain flour with the addition of salt and pepper.

For more mouth-watering Italian dishes (recipes and videos) from Leggo's check out the new Leggo's at home section.

From the farm

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